Blackened Chicken Linguine
July 9th 2014
Blackened Chicken Linguine - Light Cream Sauce
Ingredients:
1.2 lbs of chicken breast, pounded out thin
1 lb linguine pasta
4 cloves of garlic
2 TBSP butter
1 tomato, seeds removed and chopped
2 chipotles in Adobo, plus 1 tsp of adobo sauce
2 TBSP olive oil
1 TBSP Italian seasoning
1/2 cup white wine
1/2 cup asiago cheese
1/4 cup fresh chopped parsley
2 1/2 cups milk
Parmesan for topping
Blackening Seasoning for chicken - about 1-2 TBSP
Directions:
1. Season chicken on both sides by rubbing with a little canola oil and then spreading the blackening seasoning all over. Heat up a cast iron pot to hot
2. Boil water for pasta and start cooking pasta according to directions
3. Cook chicken about 5-6 minutes per side depending on the thickness of your chicken. Make sure to put the vent fan on or open windows because the smell of the hot pan hitting those seasonings will be strong. Remove chicken when done and let rest.
4. To the same cast iron pan, add the butter, olive oil, and garlic. Add salt and pepper. Cook just about 1-2 minutes
5. Add the tomatoes and cook for about 5 minutes, stirring often
6. Add the wine and Italian seasoning and simmer for about 3-4 minutes.
7. Then stir in the milk slowly over medium heat. Do not stop stirring, you want to create a smooth sauce.
8. Simmer, stirring often for about 10-15 minutes.
9. Add back in chicken to sauce and then asiago cheese and parsley
10. Take a large ladle of pasta and 2 large ladles of sauce and chicken and combine them in a small saucepan. Heat the pan and mix the ingredients just until warm. Serve
11. Top with grated parmesan
Wine Selection:
Alambrado
Mendoza, Argentina
Malbec
Estate grown and bottled
*Ripe fig, plum and blackberries are the strong flavors in this wine. You will also experience a balance with the coffee and vanilla flavors that will show up on the nose. This wine has a long finish and can stand up to strong flavors like the ones in this pasta dish!
Enjoy
~Julianne
Blackened Chicken Linguine - Light Cream Sauce
Ingredients:
1.2 lbs of chicken breast, pounded out thin
1 lb linguine pasta
4 cloves of garlic
2 TBSP butter
1 tomato, seeds removed and chopped
2 chipotles in Adobo, plus 1 tsp of adobo sauce
2 TBSP olive oil
1 TBSP Italian seasoning
1/2 cup white wine
1/2 cup asiago cheese
1/4 cup fresh chopped parsley
2 1/2 cups milk
Parmesan for topping
Blackening Seasoning for chicken - about 1-2 TBSP
Directions:
1. Season chicken on both sides by rubbing with a little canola oil and then spreading the blackening seasoning all over. Heat up a cast iron pot to hot
2. Boil water for pasta and start cooking pasta according to directions
3. Cook chicken about 5-6 minutes per side depending on the thickness of your chicken. Make sure to put the vent fan on or open windows because the smell of the hot pan hitting those seasonings will be strong. Remove chicken when done and let rest.
4. To the same cast iron pan, add the butter, olive oil, and garlic. Add salt and pepper. Cook just about 1-2 minutes
5. Add the tomatoes and cook for about 5 minutes, stirring often
6. Add the wine and Italian seasoning and simmer for about 3-4 minutes.
7. Then stir in the milk slowly over medium heat. Do not stop stirring, you want to create a smooth sauce.
8. Simmer, stirring often for about 10-15 minutes.
9. Add back in chicken to sauce and then asiago cheese and parsley
10. Take a large ladle of pasta and 2 large ladles of sauce and chicken and combine them in a small saucepan. Heat the pan and mix the ingredients just until warm. Serve
11. Top with grated parmesan
Wine Selection:
Alambrado
Mendoza, Argentina
Malbec
Estate grown and bottled
*Ripe fig, plum and blackberries are the strong flavors in this wine. You will also experience a balance with the coffee and vanilla flavors that will show up on the nose. This wine has a long finish and can stand up to strong flavors like the ones in this pasta dish!
Enjoy
~Julianne
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